SUSRI'S ARRAY OF DELECTABLE VEG FOOD: October 2015

Saturday 31 October 2015

Water Melon Juice

Water Melon Juice

It is very simple yet healthy juice . Increasing consumption of plant foods like watermelon decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy, overall lower weight.

Instead of drinking store bought juices , prefer to have homemade juices , Which is always a healthy option.

Generally juices are to be served immediately to enjoy yummy taste.

Serves : 2

Water Melon : 2 cups ( chopped after removing seeds )

Ginger : ¼ inch

Lemon Juice : ½ tsp

Mint leaves : 4 leaves

Put everything in juicer , the water melon, ginger with lemon juice and blend them nicely or grind nicely in the mixie and filter it. .

Pour in glasses .

Gently crush mint leaves and garnish .

Serve immediately.

· I personally don’t add sugar but if you prefer , you can add sugar while grinding.

· Can add Ice cubes and serve cool.

Friday 30 October 2015

DIET Chiwda / Flattened Rice Mixture / Aval Mixture

DIET Flattened Rice / Aval Mixture or Poha Chiwda

Snacks need not be always deep fried items … We can also prepare tasty yet healthy snacks. One of the healthy , best snack for a good diet is Diet Flattened Rice Mixture.

Flattened Rice ( Thin Variety ) : 1 cup

Cashews : 10

Almond : 10

Peanuts : 15

Raisins : 15

White sesame seeds : 1 tsp

Curry leaves : 1 spring

Red Chilly : ½ tsp

Dry mango / Amchur powder : ½ tsp

Hing powder : 2 pinches

Salt to taste

Ghee or oil : 2 tsp

Dry fry Flattened rice till it becomes crispy, without changing its colour.

Dry fry white sesame till it pops.

In ghee….shallow fry Peanuts, Almonds , Cashews till it becomes golden colour .

Fry Raisins till it puffs.

Fry curry leaves till it fries nicely with no moisture .

Switch off and add red chilly powder, amchur powder , hing powder , salt give a nice stir when the oil is still hot .

Add dry fried sesame , flattened rice and mix everything nicely….

When the mixture comes to room temperature… , store it in an air tight container.

Very crispy , tasty , healthy and also easy to prepare Diet Flattened rice mixture is ready for a evening snack.

Thursday 29 October 2015

Sweet Somasi

Sweet Somasi

For Outer layer :

Maida : ½ cup

Rice Flour : 2 tsp

Salt : 1 pinch

Ghee : 2 tsp

For Stuffing :

Cashew : 12

Badham : 12

Dry grapes / Kismiss : 15

Cardamom Powder : ¼ tsp

Sugar : ¼ cup

Roasted Channa dal / Pottukadalai : 1 tbsp

Knead Maida + Rice flour + Salt + Ghee using very less water to get stiff dough. Knead the maida for atleast 5 minutes.

Brush oil on kneaded dough , to prevent it from drying.

Keep it in air tight container …. Rest it for 2 hours.

Meanwhile prepare for filling and keep it ready.

Grind sugar to a fine powder.

In a tsp of ghee fry almonds and cashews to golden in colour .

Switch off and add cardamom powder when the ghee is still hot.

Grind roasted channa dal to a fine powder and add almonds and cashews with it along with cardamom and give a pulse to get it coarsely ground powder.

Mix ground powder + kismiss + Sugar powder nicely.

The filling is ready.

After 2 hrs of standing time …. Knead the maida dough again nicely for few minutes.

Divide the dough into 6 or 8 parts according to the size of the somasi you want.

Greasing with oil, Roll out each part into small discs. Thin disc will give you crispy outer layer.

Now fill half of the disc with filling

and by bringing the other end, close to seal it properly , by pressing the edges well.

You can also twist and turn to form a design and seal.

Seal properly to avoid spilling of stuffed parts into the hot oil.

Repeat the process until you fill all the discs.

Heat oil in the pan …

Fry 2 or 3 Somasi at a time in low to medium flame…. It will puff up nicely leaving hollow space inside. Fry till the somasi becomes crispy and golden brown in colour.

Remove and let it comes to room temperature before storing in air tight container .

This stays good for a week , if stored properly.

In each and every bite , enjoy the taste of nuts and cardamom ....

Very tasty Sweet Somasi is ready to serve.

Wednesday 28 October 2015

Peanut Butter Chakli / Murukku

Peanut Butter Murukku / Moongphali Chakli

Rice flour : 1 cup

Peanuts : ½ cup

Roasted Gram / Pottukadalai : ¼ cup

Cumin Seeds : ½ tsp

Oregano / Omam / Ajwain : 1 tsp

Hing powder : 2 pinches

Salt to taste

Oil for deep frying.

Dry roast Peanuts and remove from Pan.

Switch off and add cumin seeds in the hot Pan . Heat remains in the Pan is enough for it to get hot … Stir fry cumin seeds and leave it … meanwhile remove skin from the peanuts.

Grind cumin seeds and Oregano in the mixie.

Add Roasted gram , peanuts and grind to a nice powder.

Add little water and grind to a smooth paste.

Take peanut butter in a bowl. Mix rice flour, 2 tsp of oil , salt , hing to the peanut butter . Add little water if needed.

Dough should be soft but should not be sticky.

Make dough in a cylindrical shape ( optional… this is just for our convenience )

Brush dough cylinder , with 2 or 3 drops of oil .

Grease the inner wall of the Sev / Murukku press and also the blade with holes, star in shape. … so that the dough will not stick to the press.

Heat oil in the pan …

Fill 3/4^th of the Sev / Murukku Press with the dough .

Press it in circular motion , on top of hot oil to get thin noodles of murukku.

Fry in medium flame on both sides , till it becomes golden brown and the bubbles stops.

Remove from oil carefully and when it comes to room temperature, store it in air tight container.

Very crunchy , melt in the mouth … Peanut butter Murukku is ready to serve as healthy evening snack for kids.

This Murukku can be prepared for Diwali , the festival of light.

Aloo Channa Chaat

Aloo Channa Chaat

Chick Peas / Channa / Kondakadalai : 1/2 cup

Potato : 2 big

Sev : 4 tbsp

Onion : 4 tbsp

Tomato : 3 tbsp

GreenChutney : As per taste

Red Chutney : As per taste

Coriander leaves : 2 tbsp

Chaat Masala powder : 1 tsp

Turmeric powder : 2 pinches

Salt to taste

Red chilly Powder : 1/2 tsp

Roasted Cumin Powder : 1/2 tsp

Oil : 1/2 tsp

Soak Chick peas overnight or for 10 hrs. Next day drain the water.

Chop potato into cubes. Mix with salt, red chilly powder, half a tsp of oil and a pinch of turmeric powder.

Keep it inside the stainless steel , air tight box.

In a pressure pan or pressure cooker add water just to immerse Peas and add soaked chick peas with a pinch of turmeric powder.

On top of chick peas , place the box containing potato pieces.

Close the lid of the pressure cooker and cook for a whistle , in medium flame.

After opening , remove carefully the potato box .

Drain the water from Chickpeas.

In a bowl mix cooked chickpeas, salt ( add less , just for chickpeas portion ), boiled potato, chopped onion, tomato, coriander leaves, chaat masala powder, cumin powder, red chutney, green chutney and finally garnish with sev.

Very healthy , tasty and easy to prepare Aloo Channa Chaat is ready for evening snack.

Note :

· Before adding sev, you can refrigerate the aloo channa mixture for half an hour. Just before serving , garnish with sev.

· Don’t add water in the box containing potato while cooking. Make sure water from cooker doesn’t enter the potato box, to prevent it from overcooking.

· You can also cook potato separately instead of cooking it along with chickpeas.

Tuesday 27 October 2015

Ragda Pattice

Ragda Pattice

One of the very famous Chaat item is Ragda Pattice.

It’s very easy to prepare and also can be done very quickly.

It is very tasty and healthy Evening Snack .

· Ingredients needed for Ragda :

White Peas / Vellai Pattani / Safedh Vatana : ½ cup

Red Chilly : 1 tsp

Turmeric powder : 2 pinches

Hing Powder : 2 pinches

Water : 2 cups

Salt to taste.

Big Potato : 2 ( cut into halves )

Soak White peas for 10 hrs.

Next day drain the water.

In a pressure pan or small cooker , add all the ingredients and cook for 3 whistles.

After opening , remove boiled potatoes and keep it reserved for making pattice.

Mash lightly the Ragda ( White peas ) and keep it in the hot pack till you are using it.

· Ingredients for Pattice :

Boiled Potato : 2 ( we have already boiled it along with Ragda )

Red Chilly powder : ½ tsp

Garam masala : ½ tsp

Corn flour : 1 tbsp

Salt to taste.

Oil for shallow frying.

Mash Potato nicely and mix all the other ingredients and make it into a ball and slightly flatten them to form Pattice.

In a Dosa Tawa , shallow fry Pattice on both the sides, using oil generously .

· Other Ingredients needed :

Nylon Sev : 6 tbsp ( crushed )

Green Chutney : According to taste

Red Chutney : According to taste.

Finely Chopped Onion : 4 tbsp

Finely Chopped Tomato : 4 tbsp

Chaat Masala : 1 tsp

Finely chopped Coriander leaves : 2 tbsp .

Assembling the Ragda Pattice.:

On a wide plate place 2 Pattice .

On top of it pour 2 ladle of hot Ragda.

Sprinkle chopped onion , tomato … 1 tbsp each.

Sprinkle chopped coriander … 1 tsp

Sprinkle Crushed Sev…. 1 tbsp

Spread generously, Red chutney and Green chutney.

Again Sprinkle chopped onion, tomato … 1 tbsp each

Sprinkle chopped Coriander … 2 tsp

Sprinkle some more Crushed Sev…. 2 tbsp

Sprinkle Chaat masala powder … ½ tsp

Serve immediately.

Have a tasty Ragda Pattice as a Evening Snack.

· Add Green Chutney and Red Chutney according to your taste … can mix and match in any ratio.

* Prepare Chutneys well in advance .

* In the mean time Ragda is getting ready , you can prepare Sev as it takes only few minutes. You can also prepare Sev, well in advance.

· Ragda Pattice can also be prepared during Karwa chouth , a festival celebrated by North Indian Women. If you are keeping Vrath , avoid using Onion.

Green and Red Chutney for Chaat

Green and Red Chutney for Chaat.

For all the Chaat , like Samosa, Pakora, Papdi Chaat, Aloo Channa Chaat, Ragda Patties, Pani Puri, Sev Puri, Bhel Puri, Vada Pav, etc…. we need Green chutney , which is spicy and Red chutney , which is sweet and sour. We can prepare this Chutney and keep it in fridge for 3 days.

These chutneys are prepared separately so that we can mix match the proportion , according to our taste.

Green Chutney:

Coriander Leaves : 1 cup ( chopped )

Green Chilly : 2

Sugar : ½ tsp

Oil : ½ tsp

Lemon juice : ½ tsp

Cumin powder : ½ tsp

Salt to taste.

Grind all the above to a very nice paste using very less water .

Green chutney can be used for spreading in Sandwiches also.

This Chutney is Spicy in taste.

Red Chutney :

Dates Syrup : 2 tsp

Tamarindpaste : 3 tsp

Jaggery Powder : 1/2 cup

Red chilly powder : 2 tsp

Dry ginger Powder : ½ tsp

Salt to taste.

In a cup of water add jaggery powder and heat to get it dissolved nicely.

Filter the syrup to remove impurities.

In a pan add jaggery syrup + all the other ingredients except dates syrup.

Boil nicely for 10 minutes, till the chutney becomes to sauce like consistency.

Remove from flame … let it cool down.

Add Dates Syrup and mix nicely and store it in air tight box.

Can use this for 3 days , if it is refrigerated.

This Chutney will be sweet and sour.

Note :

· Instead of using Dates Syrup , you can cook deseeded dates in water and make it into a paste . Add this paste while cooking Red Chutney.

Nylon Sev

NYLON SEV

Sev Can be used in any type of Chaat Items. Number of ingredients is very less and so , It is very easy and can be prepared within few minutes. Heat the oil in the pan and meanwhile , you can prepare the dough for the Sev as you have to just bind all the ingredients together.

Chick pea flour / Besan : 1 cup

Hing powder : 2 pinches

Salt to taste

Turmeric powder : 2 pinches

Oil : 1 tbsp

Water as required to make sticky dough.

Mix all the ingredients to make a soft and sticky dough.

Grease with oil, …inner side of the ‘sev press’ to prevent dough sticking with press . Fill it with dough.

And Cover with grease plate, which is having more number of small holes .

Pour oil in the pan, not more than half of it …

Heat the oil and press sev directly on hot oil , using sev press.

Fry till it becomes golden yellow… no need to fry till brown in colour. Flip and fry both sides. Frying will take just few seconds…

Remove Sev and when it comes to room temperature, store in air tight box.

Monday 26 October 2015

DIWALI / DEEPAVALI ... The Festival Of Light

DEEPAWALI…. A FESTIVAL OF LIGHT

Diwali is the biggest and the brightest festival in India. The festival preparations and rituals typically extend over a five-day period, but the main festival night of Diwali coincides with the darkest, new moon night, 15^thday of the Hindu Lunisolar month Kartika . Bursting Crackers is an great entertainment in this Festival.

Deepawali or Diwali is a festival of lights symbolizing the victory of righteousness and the lifting of spiritual darkness. The word “Deepawali” refers to rows of diyas, or clay lamps. It is the celebration includes millions of lights shining on housetops, outside doors and windows, around temples and other buildings…. and will glow throughout the night.

Rangoli / Kolam will decorate the entrance of the house.

This festival commemorates Lord Rama's return to his kingdom Ayodhya after completing his 14-year exile. The Goddess Lakshmi is Vishnu’s consort and she symbolizes wealth and prosperity. She is also worshipped on Diwali.

In Tamil Nadu, The killing of evil Narakasura called for celebration. So it was followed by purifying ourselves with a ‘Ganga snanam‘ and all the members of the family would have their bath before the sunrise. It is believed that a bath before sunrise when the stars are still visible in the sky is equivalent to taking a bath in River Ganga, and hence Tamilians greet each other with “Ganga Snanam accha?” meaning “Did you have a bath in Ganga?”

In the wee hours of Chaturdashi, The senior most female member would sing a traditional song “Gowri kalyanam vaibhogame” and apply the heated and treated sesame oil (Goddess Lakshmi is believed to reside in sesame oil) on the heads of all the family members , who would take turns to sit on a small wooden platform called ‘Manai’ which is decorated with traditional “maa kolam” (rangoli).

In Puja room, new clothes , after applying a dash of Kumkum, would be arranged in front of the deities, alongside homemade sweets and savories and also carefully wrapped firecrackers.

After taking a nice oil bath and wearing new dress…. people partake the medicinal concoction ‘Deepavali legiyam‘ which acts as an antidote to all the sweets and savories taken later.

Whole day will be spent meeting relatives and getting blessings and greeting each other , … eating lot of sweets and savories ,… bursting fire crackers …. Comparing whose house front is loaded with more dust of fire crackers ….

Although Diwali is largely an Indian festival, it is widely celebrated in other countries as well such as Malaysia, Sri Lanka, Singapore, Nepal, Myanmar, Maurititus and Fiji. In fact, Diwali is a national holiday in each of these countries. Diwali is now celebrated world over, even the White House!

HAPPY DIWALI … PLAY IT SAFE !

Let us see some of the home made Sweets and Savories ...